CN103584055A - Method for preparing odor-free delicious amino acids by graded acid hydrolysis of wheat bran proteins - Google Patents
Method for preparing odor-free delicious amino acids by graded acid hydrolysis of wheat bran proteins Download PDFInfo
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- CN103584055A CN103584055A CN201310577887.6A CN201310577887A CN103584055A CN 103584055 A CN103584055 A CN 103584055A CN 201310577887 A CN201310577887 A CN 201310577887A CN 103584055 A CN103584055 A CN 103584055A
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- hydrolysis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
Abstract
The invention discloses a method for preparing odor-free delicious amino acids by graded acid hydrolysis of wheat bran proteins, and belongs to the technical field of deep processing of agricultural and sideline products. The method comprises the following steps: adding acid for graded hydrolysis, adding alkali for neutralizing, decolorizing, filtering, concentrating, and drying. A hydrolysate prepared by the method is rich in flavor and delicious amino acids including about 23%-25% of flavor amino acid and about 28%-30% of sweet amino acid, and can serve as a raw material to be used for preparing a subsequent seasoning product; odors such as a decomposition odor cannot be generated in a citric acid hydrolyzing process; compared with a simple hydrochloric acid hydrolyzing process, hydrochloric acid used in the method generates fewer odors due to lower concentration and shorter contact time, and the odors can be very easily removed in a subsequent conventional treatment process; as the proteins used in the method are produced by taking wheat bran as a raw material, the proteins are rich in essential amino acids beneficial to a human body and meet the sanitary requirements.
Description
Technical field
The present invention relates to a kind of with wheat bran hide collagen segmentation acid hydrolysis, prepare free from extraneous odour be the amino acid whose method of taste, belong to processing of agriculture product technical field.
Background technology
In wheat bran skin, except containing more glucide, also have comparatively rich in protein, its content, more than 14%, is a kind of potential plant protein resource.The nutritive value of wheat bran hide collagen and biological value are all better than wheat gluten.This is because it has the several amino acids of higher lysine content and needed by human.In wheat bran skin protein, albumin and globulin content are high, there is higher lysine content, contain necessary 8 seed amino acids of adult and 10 kinds of required essential amino acids of children, in forming the primary amino acid of protein, in the majority with glutamic acid, aspartic acid, arginine, glycine, leucine etc. again, be a kind of good protein.
Rapidly thoroughly, most of proteolysis becomes L-type amino acid, avoids racemization in acid protein hydrolysats hydrolysis.Reaction condition is easy to control, and industrial production is easy to reach.
Vacuum freeze drying is first material to be frozen into below eutectic temperature, makes the moisture in material become solid-state ice, then, under suitable vacuum, ice is directly distilled as water vapour.Use again water vapour coagulator in vacuum system by water vapour condensation, thereby obtain the technology of dried product.Due to dry at low temperatures, can make heat-sensitive substance be protected preferably, make its unlikely sex change or lose vigor; Can reduce the loss of the volatile ingredient in material, to greatest extent original nutrition, taste, fragrance and color in retaining food product; Dry under vacuum, oxygen content is few, makes readily oxidizable substance obtain protection.Vacuum freeze drying can be got rid of the moisture of raw material 90%～95% left and right.The product of dry rear low moisture content is long preservation at room temperature, is convenient for carrying and transports, and more easily realizes commercialization and produces.
The people's such as Xu Zhong (2008) research shows, contains 12%～18% protein in wheat bran, is the plant protein resource that a kind of resource is very abundant, and the several amino acids that Wheat Brag Protein matter contains needed by human even can match in excellence or beauty with soybean protein.The people's such as Shi Jianfang (2012) research shows wheat bran Glutamic Acid rich content, can be as the raw material of producing monosodium glutamate and soy sauce.
Zhang Jing (201110328480.0) discloses a kind of employing organic acid hydrolysis bamboo shoots method of protein.Step is as follows: bamboo shoots drying and crushing, sieve; Add organic acid hydrolysis; Regulate pH concentrate drying and get final product.The method is not high to equipment requirement, and acidolysis process can also add ultrasonic and microwave aid in treatment.Due to what adopt, be weak acid hydrolysis, protein portion is hydrolyzed into peptide, and proteolysis is not thorough.
Chen Guiqing (200510100627.5) adopts organic acid hydrolytic producing amino-acid.To after pretreatment of raw material, add organic acid hydrolysis, then add the neutralization of calcium alkali, modified, filter.Organic acid is not high to the degree of hydrolysis of albumen, and especially poor to the proteolysis containing hydrophobic amino acid, proteolysis is not thorough.
Han Zhongmin (200410020917.4) discloses a kind of production method of hydrolyzed vegetable protein liquid.Take Soybean Meal, corn, wheat bran is raw material, after pulverizing, add a certain amount of ArsenazoⅢ grade hydrochloric acid, under 100-104 ℃ of temperature conditions, react after 20-24 hour, then with food-grade sodium carbonate, to neutralize pH value be 5 left and right, filter and obtain condiment liquid made of dydrolyzed vegetable protein.This patent is carried out simple strong acid hydrolysis, neutralization after only the grain raw material such as soybean being mixed, and hydrolyzate is not carried out to removal of impurities, and the processing such as eliminate the unusual smell.
Han Bing (201110403055.3) discloses a kind of method of utilizing animal hair alkali process hydrolysis to prepare feather protein.Adopt strong alkaline substance to decompose keratin, making PD is amino acid, and alkali refers to barium hydroxide, calcium hydroxide, zinc hydroxide etc., then adds ammonium carbonate, carbonic hydroammonium etc.This method adopts highly basic protein hydrolysate, easily makes amino acid racemization, reduces nutritive value, and in addition, animal hair heavy metal easily exceeds standard.
The people such as Zhou little Hua (200610054094.6) disclose a kind of preparation method of foreign flavor free hydrolyzed protein liquid.The extractant of first preparing metal ion, under certain pH, joins extractant in acidolysis or enzymolysis protein liquid, then carry out layering and extract respectively, to removing lower floor's protein solution of peculiar smell, carry out vacuum filtration, remove impurity, the upper strata extractant of extraction smell substance is regenerated.What this method was removed is the smell substance of methionine, and in acid protein hydrolysats liquid, the source of peculiar smell is not methionine material.
The subject matter that acid hydrolyzed vegetable protein exists is chloropropyl alcohol, Peculiar Smell, is secondly color and luster problem.Although there are many solutions, all there are some problems: flow process very complicated, process is wayward; Production cost is high; May cause environmental pollution.The present invention by the control to the addition of alkali, active carbon and temperature, solves chloropropyl alcohol, peculiar smell, color and luster problem in the lump in hydrolyzate is carried out to refining process in subtractive process.Technique is simple, saves cost.Final products are freeze-dried powder, have retained preferably flavor substance.And Powdered more convenient transportation and storage, be conveniently applied in non-solid state q-switched taste substance.
Summary of the invention
The object of this invention is to provide a kind of with wheat bran hide collagen segmentation acid hydrolysis, prepare free from extraneous odour be the amino acid whose method of taste.
Technical scheme of the present invention: a kind of with wheat bran skin protein segmentation acid hydrolysis, prepare free from extraneous odour be the amino acid whose method of taste, comprise the steps:
(1) the segmentation acid hydrolysis of wheat bran hide collagen: comprise first with after citric acid with hydrochloric acid hydrolysis, or first with being hydrolyzed with citric acid after hydrochloric acid;
Scheme
first with using hydrochloric acid hydrolysis after citric acid
1) first step hydrolysis: get the wheat bran hide collagen of certain mass, add the citric acid solution of 4 ~ 6mol/L of 4 ~ 6 times of volumes in mL/g, put into reactor at the Water Under solution 10 ~ 14h of 95 ~ 100 ℃;
2) alkali neutralization: add appropriate milk of lime in cooled first step hydrolyzate, regulate pH to 4 ~ 6;
3) centrifugal: the mixture after neutralization is centrifugal, remove calcium citrate precipitation and insoluble protein, obtain filtrate;
4) second step hydrolysis: the hydrochloric acid of 2 ~ 8 mol/L is joined in the filtrate after centrifugal to 100 ℃ of hydrolysis 10 ~ 18h with the ratio of volume ratio 1:1;
5) alkali neutralization: add appropriate alkali in second step hydrolyzate, regulate pH2 ~ 6; And filter to get filtrate;
Or scheme
first with being hydrolyzed with citric acid after hydrochloric acid
1) first step hydrolysis: get the wheat bran hide collagen of certain mass, add the hydrochloric acid solution of 2 ~ 6mol/L of 4 ~ 6 times of volumes in mL/g, put into reactor at the Water Under solution 8 ~ 14h of 95 ~ 100 ℃;
2) alkali neutralization: add appropriate alkali in cooled first step hydrolyzate, regulate pH to 2 ~ 6;
3) filter: remove insoluble impurities, obtain filtrate;
4) second step hydrolysis: the citric acid of 6 ~ 8 mol/L is joined in the filtrate after centrifugal to 100 ℃ of hydrolysis 10 ~ 18h with the ratio of volume ratio 1:1;
5) alkali neutralization: add appropriate milk of lime in cooled second step hydrolyzate, regulate pH to 4 ~ 6;
6) centrifugal: the mixture after neutralization is centrifugal, remove calcium citrate precipitation and insoluble protein, obtain filtrate;
(2) decolouring, deodorization: by scheme
middle step 5) gained filtrate or scheme
in middle step 6) gained filtrate, add the powdered active carbon that accounts for filtrate mass fraction 0.5% ~ 3%, continue to stir, 40 ~ 60 ℃ of insulations are decoloured 0.5 ~ 1 hour;
(3) adjust pH, concentrated: in destainer, add a certain amount of alkali, regulate pH to 7.5 ~ 8.5,
Concentrated under 65 ℃, the condition of 0.090 ~ 0.100 MPa;
(4) dry: concentrate is placed in to vacuum freeze drier and is dried to powder, what obtain free from extraneous odour is taste powder of amino acids.
In and hydrochloric acid and the alkali that adds while regulating pH selects caustic soda or/and soda ash, in and citric acid adopt milk of lime; The salt producing in N-process can be separated out in concentration process, can remove also and can stay wherein.
Beneficial effect of the present invention:
1, the present invention adopts lime slurry neutralization citric acid, and the precipitation of generation is easy to remove, and the calcium citrate precipitation of generation can be used as producing the raw material of citric acid.The citric acid and the sodium salt thereof that remain in product can also play a role to sheltering of bitter taste.
2, the present invention adopts weak acid strong acid graded hydrolysis, has overcome weak acid and has been hydrolyzed thorough and the long rear adverse effect to quality of strong acid hydrolysis time.
3, the protein hydrolyzate degree of hydrolysis that the present invention obtains is high, is generally 50% ~ 60%, and amino acid content is abundant.
4, the present invention is lyophilized into powder by protein hydrolyzate, facilitates transportation and storage and following process.This powder can be used to thermal response and produces essence, also can join and in flavoring, make compound seasoner.
The specific embodiment
Embodiment 1: the first weak acid of wheat bran skin protein again strong acid segmentation acid hydrolysis preparation is the amino acid whose method of taste
Get 100g wheat bran lime-preserved egg white powder, add the citric acid 600mL of 6mol/L, 100 ℃ of Water Under solution 10h in reactor.After hydrolyzate is cooling, add milk of lime to regulate pH to 6, under the condition of 3000r/min, centrifugal 15min, obtains supernatant.Hydrochloric acid 600mL to adding 6mol/L in supernatant, joins in reactor, reacts 16 hours under the condition of 100 ℃.Hydrolyzate is cooling, add natrium carbonicum calcinatum to regulate pH to 5, add 1% active carbon, 50 ℃ of insulation 60min, during to continue to stir.Filtration obtains the hydrolyzate that color and luster is more shallow.Add soda ash to regulate pH to 8.0, at 65 ℃, under 0.090 ~ 0.100 MPa, 50r/min, with Rotary Evaporators, carry out 5 times of reduced pressure concentrations.Concentrate is placed in vacuum freeze drier to 50 ℃, and under 0.080 ~ 0.090 MPa condition, dry 11h is dried to powder, and what obtain free from extraneous odour is taste amino acid, and wherein delicate flavour amino acid content approximately 25%, sweet taste amino acid content approximately 28%.[being delicate flavour (glutamic acid and aspartic acid) and sweet taste (alanine, glycine, proline, serine and threonine)]
The taste amino acid that is that the acidolysis of table 1 wheat bran skin protein obtains forms
| Amino acid title | Content (%) | Amino acid title | Content (%) |
| Aspartic acid | 6.47 | Cysteine | 0.81 |
| Glutamic acid | 18.57 | Valine | 5.31 |
| Serine | 4.78 | Methionine | 2.17 |
| Histidine | 3.04 | Phenylalanine | 4.43 |
| Glycine | 7.26 | Isoleucine | 4.1 |
| Threonine | 3.28 | Leucine | 9.48 |
| Arginine | 8.12 | Lysine | 6.83 |
| Alanine | 6.4 | Proline | 7.02 |
| Tyrosine | 1.95 | ? | ? |
Embodiment 2: the first strong acid of wheat bran skin protein again weak acid segmentation acid hydrolysis preparation is the amino acid whose method of taste
Get 1kg wheat bran albumen powder, add the hydrochloric acid 6L of 6mol/L, 100 ℃ of Water Under solution 10h in reactor.After hydrolyzate is cooling, add soda ash to regulate pH to 2, remove by filter insoluble impurities.Citric acid 6L to adding 8mol/L in supernatant, joins in reactor, under the condition of 100 ℃, reacts 16h.Hydrolyzate is cooling, add calcium hydroxide to regulate pH to 5, under the condition of 3000r/min, centrifugal 15min removes precipitation.Add 1% active carbon, 50 ℃ of insulation 60min, during to continue to stir.Filtration obtains the hydrolyzate that color and luster is more shallow.Add NaOH to regulate pH to 7.5, at 65 ℃, under 0.090 ~ 0.100 MPa, 50r/min, with Rotary Evaporators, carry out 10 times of reduced pressure concentrations.Concentrate is placed in vacuum freeze drier to dry 8h under 50 ℃, 0.080 ~ 0.090 MPa condition and is dried to powder, what obtain free from extraneous odour is taste amino acid., wherein delicate flavour amino acid content approximately 23%, sweet taste amino acid content approximately 30%.
Claims (2)
1.
onethat kind with wheat bran hide collagen segmentation acid hydrolysis, prepares free from extraneous odour is the amino acid whose method of taste, it is characterized in that comprising the following steps:
(1) the segmentation acid hydrolysis of wheat bran hide collagen: comprise first with after citric acid with hydrochloric acid hydrolysis, or first with being hydrolyzed with citric acid after hydrochloric acid;
Scheme a: first with using hydrochloric acid hydrolysis after citric acid
1) first step hydrolysis: get the wheat bran hide collagen of certain mass, add the citric acid solution of 4 ~ 6mol/L of 4 ~ 6 times of volumes in mL/g, put into reactor at the Water Under solution 10 ~ 14h of 95 ~ 100 ℃;
2) alkali neutralization: add appropriate milk of lime in cooled first step hydrolyzate, regulate pH to 4 ~ 6;
3) centrifugal: the mixture after neutralization is centrifugal, remove calcium citrate precipitation and insoluble protein, obtain filtrate;
4) second step hydrolysis: the hydrochloric acid of 2 ~ 8 mol/L is joined in the filtrate after centrifugal to 100 ℃ of hydrolysis 10 ~ 18h with the ratio of volume ratio 1:1;
5) alkali neutralization: add appropriate alkali in second step hydrolyzate, regulate pH2 ~ 6, and filter to get filtrate;
Or scheme b: first with being hydrolyzed with citric acid after hydrochloric acid
1) first step hydrolysis: get the wheat bran hide collagen of certain mass, add the hydrochloric acid solution of 2 ~ 6mol/L of 4 ~ 6 times of volumes in mL/g, put into reactor at the Water Under solution 8 ~ 14h of 95 ~ 100 ℃;
2) alkali neutralization: add appropriate alkali in cooled first step hydrolyzate, regulate pH to 2 ~ 6;
3) filter: remove insoluble impurities, obtain filtrate;
4) second step hydrolysis: the ratio by the citric acid of 6 ~ 8 mol/L with volume ratio 1:1 joins in the filtrate after filtration, 100 ℃ of hydrolysis 10 ~ 18h;
5) alkali neutralization: add appropriate milk of lime in cooled second step hydrolyzate, regulate pH to 4 ~ 6;
6) centrifugal: the mixture after neutralization is centrifugal, remove calcium citrate precipitation and insoluble protein, obtain filtrate;
(2) decolouring, deodorization: will add the powdered active carbon that accounts for filtrate mass fraction 0.5% ~ 3% in step 6) gained filtrate in step 5) gained filtrate or scheme b in scheme a, and continue to stir, 40 ~ 60 ℃ are incubated decolouring 0.5 ~ 1 hour;
(3) adjust pH, concentrated: in destainer, add a certain amount of alkali, regulate pH to 7.5 ~ 8.5, concentrated under 65 ℃, the condition of 0.090 ~ 0.100 MPa;
(4) dry: concentrate is placed in to vacuum freeze drier and is dried to powder, what obtain free from extraneous odour is taste powder of amino acids.
According to claim 1 with wheat bran hide collagen segmentation acid hydrolysis, prepare free from extraneous odour be the amino acid whose method of taste, in it is characterized in that and hydrochloric acid and the alkali that adds while regulating pH selects caustic soda or/and soda ash, in and citric acid adopt milk of lime; The salt producing in N-process can be separated out in concentration process, can remove also and can stay wherein.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041788A (en) * | 2014-06-25 | 2014-09-17 | 江南大学 | Preparation method for compound chicken powder rich in flavor amino acid with high ratio and small molecular weight |
| CN110004191A (en) * | 2019-02-21 | 2019-07-12 | 广州博采生物科技有限公司 | A kind of preparation method of amino acid concentrate and a kind of contain amino acid feed |
| CN113453559A (en) * | 2018-12-03 | 2021-09-28 | 马斯公司 | Methods of preparing protein food ingredients, pet foods comprising such ingredients, and methods of removing malodor from and/or enhancing palatability of such ingredients |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104041788A (en) * | 2014-06-25 | 2014-09-17 | 江南大学 | Preparation method for compound chicken powder rich in flavor amino acid with high ratio and small molecular weight |
| CN104041788B (en) * | 2014-06-25 | 2015-08-12 | 江南大学 | A kind ofly be rich in the preparation method that small-molecular-weight is at high proportion the compound chicken powder of Fresh ear field |
| CN113453559A (en) * | 2018-12-03 | 2021-09-28 | 马斯公司 | Methods of preparing protein food ingredients, pet foods comprising such ingredients, and methods of removing malodor from and/or enhancing palatability of such ingredients |
| CN110004191A (en) * | 2019-02-21 | 2019-07-12 | 广州博采生物科技有限公司 | A kind of preparation method of amino acid concentrate and a kind of contain amino acid feed |
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